Creating Icing Figures For Wedding Cakes: A Step-By-Step Guide

Wedding cakes are a delightful sight, but the icing on the cake is what truly makes them stand out. Creating icing figures for wedding cakes can be a fun and creative process, adding a unique touch to the special day. Fondant, a sugar paste, is a popular choice for creating icing figures as it provides a smooth and polished finish, making it ideal for intricate designs and sculpting. It can be rolled out into thin sheets and draped over the cake, offering a clean canvas for decorations. Another option is modelling fondant, which is firmer and suitable for crafting detailed figures, flowers, and other three-dimensional elements.

For those seeking a simpler approach, buttercream is a versatile and tasty alternative. It can be easily coloured and flavoured, allowing for various design options. American buttercream, the most basic type, is made by combining butter, powdered sugar, vanilla extract, and milk or cream. Swiss meringue buttercream, on the other hand, involves heating egg whites and sugar before whipping and adding butter, resulting in a less sweet and silky texture.

Other icing options include royal icing, perfect for intricate piping and delicate lace designs, and cream cheese frosting, a tangy and creamy choice that pairs well with carrot or red velvet cakes. With a bit of creativity and practice, anyone can make stunning icing figures for wedding cakes, adding a personalised touch to the celebration.

How to make fondant icing figures

Making fondant icing figures is a fun and creative way to decorate cakes. Here's a step-by-step guide to help you get started:

Materials and Preparation:

• Fondant: You can either purchase fondant or make it yourself using marshmallows and powdered sugar. If making your own, follow a recipe to achieve the right consistency.
• Food colouring: Buy concentrated food colours to tint your fondant. White fondant is the best base for adding colours.
• Work Surface: Prepare a clean, hard, flat surface, such as stainless steel, to roll out your fondant. You can also use a fondant mat or a self-healing mat.
• Dusting: To prevent sticking, dust your work surface and fondant roller with confectioners' sugar or cornstarch.
• Tools: Gather a sugarcraft tool kit, a decorating brush set, a small rolling pin, and a sharp knife.

Creating the Figures:

• Proportions: When creating your figures, focus on the most distinguishable features of the character, such as the head, and maintain proper proportions.
• Stability: Avoid making the body parts too thin as fondant can collapse under its own weight. You can also use skewers for additional support if needed.
• Assembly: Water can be used to stick fondant pieces together, but use sparingly to avoid dripping. You can also make sugar glue by melting marshmallow fondant with a little water.
• Details: Use food colouring pens or a cocktail stick dipped in food colouring to draw details such as eyes and mouths.
• Practice: It's a good idea to make your figures a few days in advance and let them dry. This will help you perfect your technique and reduce last-minute stress.

Storing and Displaying:

• Storage: Store your fondant figures at room temperature, protected from dust and moisture. Avoid the refrigerator as the humidity can cause the fondant to become sticky.
• Display: When placing your figures on a cake, use a thin layer of buttercream frosting to help them adhere to the cake. Gently lift and position your figures, pressing them gently into the frosting.

Fondant figures are a delightful addition to any cake, and with practice, you'll be able to create impressive decorations that are sure to impress!

Using buttercream for wedding cakes

Buttercream is a classic choice for wedding cakes, and for good reason. It is incredibly versatile and can be tailored to fit any style, aesthetic, and wedding-day theme.

Buttercream is created by combining butter, powdered sugar, and milk or sometimes heavy cream. Alternatively, the butter can be swapped for shortening, depending on the baker’s preference. Today, Italian and Swiss meringue buttercream have become two popular options for wedding cake designs. These alternatives are made with egg whites, sugar, butter, and water, each utilizing a different method to make the frosting. While Italian and Swiss meringue buttercream isn't quite as sweet as the original version, keep in mind that it may not hold up as well for long periods, especially at warmer temperatures.

When using buttercream for a wedding cake, it is important to consider the size of the cake and the number of servings needed. A standard recipe for buttercream icing typically yields around 20 servings. If you are making a larger cake or expecting more guests, you may need to adjust the recipe accordingly.

To make buttercream icing, you will need the following ingredients:

• Butter or shortening
• Powdered sugar
• Milk or heavy cream
• Vanilla extract or other desired flavourings

• Cream the butter and shortening together until smooth.
• Gradually add the sugar, milk, and vanilla extract.
• Mix until smooth.

When decorating a wedding cake with buttercream, it is important to consider the design and the desired level of detail. Buttercream is a great choice for piping and can be used to create a variety of textures, such as ruffles or smooth finishes. It can also be coloured to match any colour palette or theme.

When assembling a tiered wedding cake with buttercream, it is important to use cake dowels for support. Place four cake dowels in the bottom tier, cut to match the height of the cake. This will provide stability for the top tier. It is also crucial to use a cake board between the tiers for added support.

Buttercream is a versatile and delicious choice for wedding cakes. With its smooth and creamy texture, it can be piped, flavoured, and coloured to create a stunning and personalised cake for any couple's big day.

Creating a smooth finish with poured fondant

Ingredients:

• Cake – This technique can be used for a layer cake, cupcake, or even cake pops.
• Premade Frosting – Choose a flavour of your choice, such as vanilla, cream cheese, or chocolate.
• Sprinkles (optional) – For adding colour and decoration.

Method:

• Prepare your cake: Ensure your cake is completely cool before you begin. Place it on a wire rack over a flexible cutting board to catch any excess icing.
• Heat your frosting: Place your chosen frosting in the microwave and heat it in two 15-second bursts. The frosting should be completely melted but not hot. Stir the frosting to ensure it is smooth and well combined.
• Let it cool: Allow the melted frosting to cool down for a minute or two. You want it to still be liquid but not warm, as you don't want to melt your cake.
• Pour the frosting: Begin pouring the frosting over your cake in a circular motion, working from the outside towards the centre. Use about a quarter of the can of icing to create a thin, even layer.
• Let it set: Once you've achieved a pretty, thin coat of icing, let it sit and firm up for about 10 minutes. This will help create a smooth base for your next layer.
• Repeat: Microwave the remaining icing for another 15 seconds and repeat the icing step. This will give you a thicker, more even layer. If needed, repeat this step one more time after the previous layer has cooled.
• Final touches: Once your cake is completely coated and the icing has set, carefully slide it off the cooling rack and onto a clean cake plate. If there are any lumps or imperfections in the frosting, simply dip your fingers in water and gently smooth them out.
• Decorate: This is the fun part! Decorate your cake with sprinkles, fondant shapes, fresh flowers, or any other decorations of your choice.

Tips:

• If your cake looks lumpy, use a knife or offset spatula to gently smooth out the icing.
• If your icing is too runny, let your cake cool down for a few minutes. You can also place it in the refrigerator to speed up the process.
• If you want to add colour or flavour to your frosting, do so after heating it. Stir well to ensure everything is evenly distributed.
• Avoid overheating your frosting, as it may become too thin.

Using modelling fondant for intricate details

Modelling fondant, also known as gum paste or sugar paste, is a type of fondant that is firmer and dries harder than regular fondant. It is perfect for creating intricate details and small decorations on wedding cakes, such as crafting figures, flowers, and other sculpted elements. This type of fondant is often mixed with gum paste or tylose powder to enhance its strength and pliability.

• When working with modelling fondant, it is important to have a well-prepared workspace. Gather all the tools and materials you will need, including different colours of fondant, toothpicks or dried spaghetti, a sprinkle canister filled with powdered sugar or corn starch, a sharp non-serrated knife, a medium or small ball tool, a small food-safe paintbrush, water, and black food gel colour.
• To create intricate details, it is helpful to use a template or printout of the desired figure or design. This will help you maintain consistent proportions and sizes across your decorations.
• When rolling out modelling fondant, use a light dusting of powdered sugar or corn starch on your work surface and your hands to prevent the fondant from sticking.
• To attach pieces of fondant together, use a small amount of water as a natural "glue". Gently brush the water onto one surface and press the pieces together, wiggling them slightly if needed.
• If you are working in a dry environment, you may need to soften your fondant by adding a small amount of water and kneading it in. This will make it more pliable and easier to work with.
• On the other hand, if you are in a humid environment, you may need to stiffen your fondant by kneading in a small amount of extra powdered sugar. This will help prevent your fondant from slumping or losing its shape.
• When creating figures with modelling fondant, work in stages, allowing each piece to dry before attaching it to the next. This will help ensure stability and prevent sagging or cracking.
• For more complex figures or decorations, consider using internal supports such as toothpicks or dried spaghetti. These can provide additional stability and help prevent your creations from collapsing.
• When creating intricate details, such as facial features or clothing textures, use a variety of tools like ball tools, toothpicks, and paintbrushes to add depth and definition.
• Practice is key when working with modelling fondant. Don't be discouraged if your first attempts don't turn out perfectly. With time and patience, you will develop the skills and techniques needed to create beautiful and intricate details for your wedding cakes.

Flavouring and colouring fondant

Fondant is a sweet, vanilla-flavoured paste used to cover cakes and make decorations. It is made from sugar, water, gelatin, and flavourings. It is easy to colour and sculpt, and can be bought pre-coloured or coloured at home.

Flavouring Fondant

Fondant is usually vanilla-flavoured, but it can be easily flavoured with alcohol concentrates, fruit and flavour pastes and oils, and used to fill chocolate bonbon shells or bars. If you are using fondant as an ingredient in a filling, or if you intend to flavour or colour it, choose a fondant with a high sucrose content (83.5%).

Colouring Fondant

You can buy pre-coloured fondant in a variety of shades, but it is more cost-effective to buy white fondant and colour it yourself. You can use food colouring to tint fondant, but be aware that liquid food colouring can make fondant sticky. It is recommended to use gel-based food colouring, such as Wilton Icing Colours, as this is easier to incorporate into the fondant.

When colouring fondant, it is best to use food-safe gloves to protect your hands from staining. Take a ball of fondant and add dots of food colouring with a toothpick. Knead the fondant until the colour is evenly blended, adding more colouring if needed. It is best to tint a small amount of fondant at a time, as matching colours later can be difficult.

Deep colours, such as black, brown, or red, will require larger amounts of paste food colouring. It can take up to 1 ounce of paste food colour per cup of fondant to obtain deep colours. These colours are recommended for accent colours only, as they can stain teeth and skin.

When storing coloured fondant, wrap it tightly in packaging or a resealable plastic bag to prevent it from drying out. Be aware that dark colours may bleed onto lighter colours, so it is best to bag them individually or leave space between them.

Frequently asked questions